TAP Series LATEST UPDATED
2025/2026 Practice Exam- Solved
WITH COMPLETE QUESTIONS AND
SURE VERIFIED SOLUTIONS 100%
GRADED AT A+ SCORE !!
1. A food handler pulled a hotel pan of egg salad from he cooler and
used it to prepare four egg salad sandwiches. What is the problem
with this situation? - ANSWER ✔ Time-temperature abuse
2. what is the purpose of Active Managerial Control - ANSWER ✔
Identify and control possible hazards throughout the flow of food.
3. the term "cross-contact" in food safety refers to: - ANSWER ✔
allergen prevention
4. a food worker take a lunch break and returns to cut tomatoes, the
cuts raw chicken, and then prepares ready to eat salads. At a
minimum, how many times should the food worker washed their
hands? - ANSWER ✔ three times
,5. if a customer vomits in a food preparation area, what should be
done? - ANSWER ✔ isolate the area until it is properly cleaned
and sanitized
6. how many people must have the same symptoms to be called a
foodborne illness outbreak? - ANSWER ✔ 2
7. how many days can prepared food that has been kept at 41F or
below be held before it must be thrown out? - ANSWER ✔ 7 Days
8. sliced oranges can be safely stored - ANSWER ✔ wrapped in a
plastic container in a reach-in refrigerator at at or below 41F below
ready-to-eat food.
9. which of the following bacteria might be most commonly found in
a food worker's open wound? - ANSWER ✔ staphylococcus
aureus
10. which cleaning product is required to stop cross-contact of
allergen foods: - ANSWER ✔ detergent
11. tongs that fail to consistently perform in the correct manner
should be discarded because - ANSWER ✔ they cannot be
repaired**
, 12. ciguatoxin contamination is caused by - ANSWER ✔ toxi-
producing algae
13. how should the temperature of sour cream be taken? -
ANSWER ✔ by removing the lid and placing a thermometer stem
in the cream
14. what is the most important factor in choosing a good
reputable food supplier? - ANSWER ✔ it has been inspected and
complies with local, state, and federal laws
15. foodborne intoxication is caused by eating foods that contain:
- ANSWER ✔ poisons
16. which of the following is a safe food handling practice: -
ANSWER ✔ clean and sanitize food contact surfaces in constant
use at least every 4 hours
17. frozen vegetables are rejected during receiving for having
large ice crystals on the food and packaging. what is the problem
that caused this? - ANSWER ✔ time-temperature abuse
2025/2026 Practice Exam- Solved
WITH COMPLETE QUESTIONS AND
SURE VERIFIED SOLUTIONS 100%
GRADED AT A+ SCORE !!
1. A food handler pulled a hotel pan of egg salad from he cooler and
used it to prepare four egg salad sandwiches. What is the problem
with this situation? - ANSWER ✔ Time-temperature abuse
2. what is the purpose of Active Managerial Control - ANSWER ✔
Identify and control possible hazards throughout the flow of food.
3. the term "cross-contact" in food safety refers to: - ANSWER ✔
allergen prevention
4. a food worker take a lunch break and returns to cut tomatoes, the
cuts raw chicken, and then prepares ready to eat salads. At a
minimum, how many times should the food worker washed their
hands? - ANSWER ✔ three times
,5. if a customer vomits in a food preparation area, what should be
done? - ANSWER ✔ isolate the area until it is properly cleaned
and sanitized
6. how many people must have the same symptoms to be called a
foodborne illness outbreak? - ANSWER ✔ 2
7. how many days can prepared food that has been kept at 41F or
below be held before it must be thrown out? - ANSWER ✔ 7 Days
8. sliced oranges can be safely stored - ANSWER ✔ wrapped in a
plastic container in a reach-in refrigerator at at or below 41F below
ready-to-eat food.
9. which of the following bacteria might be most commonly found in
a food worker's open wound? - ANSWER ✔ staphylococcus
aureus
10. which cleaning product is required to stop cross-contact of
allergen foods: - ANSWER ✔ detergent
11. tongs that fail to consistently perform in the correct manner
should be discarded because - ANSWER ✔ they cannot be
repaired**
, 12. ciguatoxin contamination is caused by - ANSWER ✔ toxi-
producing algae
13. how should the temperature of sour cream be taken? -
ANSWER ✔ by removing the lid and placing a thermometer stem
in the cream
14. what is the most important factor in choosing a good
reputable food supplier? - ANSWER ✔ it has been inspected and
complies with local, state, and federal laws
15. foodborne intoxication is caused by eating foods that contain:
- ANSWER ✔ poisons
16. which of the following is a safe food handling practice: -
ANSWER ✔ clean and sanitize food contact surfaces in constant
use at least every 4 hours
17. frozen vegetables are rejected during receiving for having
large ice crystals on the food and packaging. what is the problem
that caused this? - ANSWER ✔ time-temperature abuse
